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Holiday Spiced Eggnog Custard with Sugared Cranberries

Creamy, rich baked eggnog custard served chilled in ramekins, topped with homemade whipped cream and festive sugared cranberries. The perfect elegant Christmas dessert.
Print Recipe
Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings: 6 ramekins
Course: Dessert
Cuisine: American, Holiday
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Sugared Cranberries
  • 0.5 cup water
  • 1.25 cups granulated sugar divided use
  • 1 cup fresh cranberries
Eggnog Custard
  • 6 large egg yolks room temperature
  • 0.25 cup granulated sugar
  • 1.5 cups full-fat eggnog
  • 0.5 cup heavy cream
  • 1 tsp vanilla extract
  • 0.25 tsp freshly grated nutmeg plus extra for garnish
  • 1 pinch salt
Whipped Topping
  • 1 cup heavy whipping cream cold
  • 2 tbsp powdered sugar
  • 0.5 tsp vanilla extract

Equipment

  • Ramekins
  • Roasting pan for water bath
  • Mixing bowls
  • Whisk
  • Saucepan
  • Fine-mesh sieve

Method
 

  1. To make cranberries: Dissolve 1/2 cup sugar in water over heat to make syrup. Let cool slightly, steep cranberries for 30 mins. Drain till tacky. Roll in remaining sugar. Dry for 1 hour.
  2. Preheat oven to 300°F (150°C). Prepare a water bath roasting pan.
  3. Whisk egg yolks and sugar until pale.
  4. Heat eggnog, cream, nutmeg, and salt until steaming. Do not boil.
  5. Temper eggs by slowly whisking in hot liquid. Stir in vanilla.
  6. Strain mixture through a sieve and divide into ramekins placed in roasting pan.
  7. Pour boiling water into roasting pan halfway up ramekin sides.
  8. Bake 35-45 minutes until set with a slight jiggle in center. Cool to room temperature, then chill 4+ hours.
  9. Before serving, whip cream with powdered sugar and vanilla to soft peaks.
  10. Top chilled custards with whipped cream, sugared cranberries, and extra nutmeg.

Notes

Custards must be thoroughly chilled before serving. Sugared cranberries are best made the day before. Ensure the water bath water is boiling when added to the pan.